The pot lid rattles and you know dinner is almost ready. That cozy sound means the sealing ring is holding tight, and the pressure build inside is doing its job just right. You recall the first hiss of steam from the valve and sense your kitchen filling with the rich, warm smell of curry spices.
You spot the squash cubes soften nicely and the chickpeas are soaking up all that coconut milk goodness. It’s that tender pull when you peek under the lid after the natural release that gets you every time. You gotta admit, it’s a heck of a way to cook veggies fast while locking in all those flavors you love.
By the time you open it up, the air feels thick with curry aroma. The colors pop with orange squash, creamy sauce, and green spinach swirls. You remember why this combo of butternut squash and chickpeas in your pressure cooker is a go-to for busy nights. It’s comforting, tasty, and just the right kind of easy to keep you smiling through dinner.
What Makes Pressure Cooking Win Every Round
- Pressure cooking speeds up your dinner game so you get that tender pull on squash in under 10 minutes at pressure.
- The sealed pot traps all the spices and steam inside making flavors pack a serious punch without extra simmering time.
- You barely gotta stir, which means less chance of burning that curry paste or sticking to your pot.
- It uses less water and keeps your ingredients from drying out so that butternut squash is perfectly soft and creamy.
- Natural release lets the steam settle slowly which keeps chickpeas whole and tender without mushy bits.
Your Simple Ingredient Checklist
- 1 ½ tablespoons coconut oil – unrefined for rich flavor, refined if you want it neutral.
- 1 large onion diced and ready to bring sweetness.
- 2 medium carrots diced to add a little snap.
- 4 cloves garlic minced, plus a 2-inch piece of fresh ginger grated or finely minced for zing.
- Optional but highly recommended fresh aromatics like 1-3 bird's eye chilies and 2 stalks lemongrass minced or grated to layer up heat and fragrance.
- 5 tablespoons red curry paste – you gotta use your favorite brand but watch the spice level!
- 1 (400 mL) can full-fat coconut milk – creamy base for that luscious sauce.
- 5 cups peeled and cubed butternut squash for a cozy sweet bite plus 2 cans chickpeas rinsed and drained to fill you up.
The Exact Process From Start to Finish
- First, heat coconut oil in your pressure cooker or Dutch oven on medium. Toss in diced onion and carrots with a pinch of Kosher salt. Sauté for about 5-7 minutes 'til soft and fragrant.
- Add minced garlic, ginger, sliced bird's eye chilies if you’re daring, plus the lemongrass. Stir it around and cook for 1-2 more minutes to wake up those flavors.
- Next stir in the red curry paste. Keep stirring for another 1-2 minutes so it really hits every bit of the veggies.
- Pour in the full-fat coconut milk along with a cup of vegetable broth. Mix everything so the curry paste dissolves nicely into the liquid.
- Now dump in your cubed butternut squash and rinsed chickpeas. Give it one last gentle stir to combine.
- Lock the lid on, make sure the sealing ring is in place, then set to high pressure and wait for the valve hiss that tells you pressure build is happening. Cook for 7 minutes.
- Turn off heat, let pressure naturally release – you’ll notice the valve drops when it’s safe to open. Open the lid, stir in soy sauce, coconut sugar, lime juice, and toss in the spinach or kale till it wilts, finishing with fresh cilantro and Thai basil. Serve with rice if you want that extra filling touch!
Smart Shortcuts for Busy Days
- If you got frozen butternut squash cubes, toss those right in without thawing to save prep time.
- Use store-bought minced garlic and ginger paste instead of fresh for a no-fuss dash of flavor.
- Swap the lemongrass stalks with a teaspoon of lemongrass paste or skip it all together, it’s good but not absolutely necessary.
- Grab canned diced tomatoes to stir in if you want a bit of tang and a twist on the original curry flavor.
When You Finally Get to Eat
You scoop up that curry and notice how the sauce clings just right around each piece of tender butternut squash. It’s creamy, sweet and spicy all at once. The chickpeas add a hearty bite that balances all the rich flavors perfectly.
The spinach wilts down into soft green pockets that surprise you with freshness every time you taste a spoonful. The herbs dance on your tongue, bright and aromatic, pulling everything together.
It’s warm but not too heavy, the kind of meal that hugs you from the inside out. You feel that satisfying mix of comfort food and nourishing ingredients working in harmony.
Serve it over rice or just enjoy it straight from the bowl. Each bite is a reminder that simple ingredients can make a meal worth savoring after a busy day.
How to Store This for Later
- Refrigerate leftover curry in an airtight container for up to 4 days. Just warm it up gently on the stove or microwave.
- For longer keeps, freeze portions in reusable containers or freezer bags for up to 3 months. Defrost in the fridge overnight before reheating.
- If you want to save rice too, cool it quickly and freeze separately to avoid mushiness on reheating.
- When reheating, add a bit of water or broth if the curry thickened too much in the fridge to get that creamy saucy goodness back.
What People Always Ask Me
- Can I use other kinds of squash? Heck yes! Kabocha or pumpkin work well too, just adjust your cooking time if chunks are bigger.
- What if I don’t have red curry paste? You can swap in yellow or green curry paste but it’ll change the flavor a bit. Or just use your favorite curry powder.
- Do I really need the natural release? For chickpeas and squash, it helps keep the texture nice so I’d say don’t skip it.
- Can I make it vegan? Totally. Just watch the soy sauce brand to make sure it’s vegan-friendly and nix any fish sauce if you add it.
- My curry is too spicy, what now? Add more coconut milk or a splash of sugar to mellow the heat. Or serve with yogurt on the side.
- Can I prep this ahead of time? Absolutely. Chop veggies and rinse chickpeas a day ahead to save time when you cook.
For similar comforting and easy dinner ideas, try our Classic Crockpot Pierogi Casserole with Kielbasa, perfect for busy nights when slow cooking is a breeze. Also, check out Cheesy Kielbasa Hashbrown Casserole for an easy, hearty meal your family will love. Or for a delicious snack, don’t miss our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels, a perfect cheesy treat.
Butternut Squash Curry with Chickpeas
Equipment
- 1 Pressure cooker or Dutch oven
Ingredients
Main ingredients
- 1 ½ tablespoons coconut oil unrefined for rich flavor, or refined if you want it neutral
- 1 large onion diced
- 2 medium carrots diced
- 4 cloves garlic minced
- 1 2-inch piece fresh ginger grated or finely minced
- 1-3 bird's eye chilies optional, sliced
- 2 stalks lemongrass minced or grated
- 5 tablespoons red curry paste
- 1 can (400 mL) full-fat coconut milk
- 1 cup vegetable broth or water
- 5 cups butternut squash peeled and cubed
- 2 cans chickpeas rinsed and drained
- 2 ½ tablespoons soy sauce reduced-sodium
- 1 ½ tablespoons coconut sugar or pure maple syrup
- 4 cups baby spinach or kale
- 1 tablespoon lime juice or rice vinegar
- 1 large handful fresh cilantro roughly chopped
- 1 handful Thai basil leaves
- Kosher salt to taste
- White or brown rice for serving, optional
Instructions
Instructions
- Heat coconut oil over medium heat. Add onions and carrots with a pinch of salt. Sauté for 5-7 minutes until soft and fragrant.
- Stir in garlic, ginger, chilies (if using), and lemongrass. Cook for 1-2 minutes.
- Add red curry paste and sauté for 1-2 minutes to combine seasoning.
- Pour in coconut milk and vegetable broth, stirring to combine.
- Add butternut squash and chickpeas. Stir gently to mix evenly.
- Secure lid and cook at high pressure for 7 minutes. Use natural release.
- Stir in soy sauce, coconut sugar, lime juice, spinach or kale, and herbs. Serve with rice.
